Pennsylvania Dutch Lepp Cookies Recipes

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PENNSYLVANIA DUTCH COOKIES KIFFELS



Pennsylvania Dutch Cookies Kiffels image

Make and share this Pennsylvania Dutch Cookies Kiffels recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 8 dozen

Number Of Ingredients 9

1 lb butter, softened (no substitutes)
11 ounces cream cheese, softened
4 large egg yolks
4 1/2 cups all-purpose flour
4 cups ground walnuts (about 1 pound)
5 3/4 cups confectioners' sugar, divided
4 large egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
  • Shape into 1-inch balls; place in a container with waxed paper separating each layer.
  • Cover and refrigerate overnight.
  • FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
  • In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
  • Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
  • Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
  • Place a few balls at a time between two sheets of waxed paper.
  • Roll balls into 2 1/2-inch circles.
  • Gently spread about 2 teaspoons of filling over each.
  • Roll up; place seam side down on ungreased baking sheets.
  • Curve the ends slightly.
  • Bake at 350°F for 20 minutes or until lightly browned.
  • Cool on wire racks.
  • Yield: about 8 dozen.

Nutrition Facts : Calories 1433.5, Fat 88.8, SaturatedFat 41.1, Cholesterol 269.8, Sodium 476.9, Carbohydrate 146.6, Fiber 4.6, Sugar 86, Protein 19.9

LEPP COOKIES I



Lepp Cookies I image

Streusel-like cookie.

Provided by Suzanne Stull

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

2 eggs
3 cups white sugar
1 cup vegetable oil
2 cups buttermilk
6 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup packed brown sugar
½ cup shortening

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the 1 cup flour, 1/2 cup brown sugar and 1/2 cup shortening. Mix until it reaches a coarse crumb mixture.
  • Stir together eggs, sugar, oil, and buttermilk. Then add dry ingredients and vanilla. Drop from tablespoon onto ungreased cookie sheet. Sprinkle crumb mixture on dough.
  • Bake until slightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 39 g, Cholesterol 10.9 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 89.5 mg, Sugar 20.4 g

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES



Pennsylvania Dutch Soft Sugar Cookies image

Make and share this Pennsylvania Dutch Soft Sugar Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h15m

Yield 60 cookies, about

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
salt, a pinch
16 tablespoons unsalted butter, softened
2 cups sugar
3 teaspoons vanilla extract
3 large eggs
1 cup buttermilk

Steps:

  • Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
  • In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
  • In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
  • Add the eggs one at a time, beating smooth after each addition.
  • Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
  • Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
  • Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
  • Bake cookies for about 15 minutes or until they spread and rise-they should be lightly golden.
  • Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.

Nutrition Facts : Calories 89.3, Fat 3.4, SaturatedFat 2.1, Cholesterol 18.9, Sodium 41.5, Carbohydrate 13.3, Fiber 0.2, Sugar 6.9, Protein 1.3

PENNSYLVANIA DUTCH MOLASSES COOKIES



Pennsylvania Dutch Molasses Cookies image

These come from my mom's side of the family. Since she grew up there among the Amish and Mennonite communities I've always been fascinated with their cuisines. Molasses and gingerbread are two of my favorite flavors for cookies. Cooking time noted is per batch.

Provided by Marney

Categories     Drop Cookies

Time 20m

Yield 5-6 dozen cookies, 60-70 serving(s)

Number Of Ingredients 9

1 cup shortening
1 cup brown sugar
2 eggs
1 (12 ounce) bottle molasses
1 cup sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon ground ginger
1 teaspoon cinnamon

Steps:

  • Cream the shortening and sugar together. Add the eggs, molasses and sour cream to which the baking soda has been added.
  • Sift the flour and spices together and add to the wet ingredients.
  • Drop teaspoonfuls of dough onto an ungreased cookie sheet.
  • Bake at 350 degrees farenheit for 10-15 minutes.

Nutrition Facts : Calories 116.8, Fat 4.5, SaturatedFat 1.4, Cholesterol 8.7, Sodium 29.1, Carbohydrate 17.6, Fiber 0.4, Sugar 6.7, Protein 1.6

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES



Pennsylvania Dutch Soft Sugar Cookies image

These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.

Provided by Charmed

Categories     Drop Cookies

Time 35m

Yield 30 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or 1 cup margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk
extra sugar, for sprinkling the tops

Steps:

  • Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
  • Sift together flour, baking soda, baking powder and salt; set aside.
  • Cream together sugar and butter.
  • Add eggs one at a time and beat; then add the vanilla and beat.
  • Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
  • Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
  • Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
  • Wait just a minute and then remove from the cookie sheets and cool on a rack.
  • *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

PENNSYLVANIA DUTCH FUNNY CAKES



Pennsylvania Dutch Funny Cakes image

These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 36

Number Of Ingredients 12

3 (9 inch) unbaked pie crusts
1 cup white sugar
½ cup unsweetened cocoa powder
¾ cup water
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
  • In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g

BUSHEL COOKIES (PENNSYLVANIA DUTCH)



Bushel Cookies (Pennsylvania Dutch) image

This is an old recipe my mother found stashed away in her recipe box. This comes from my Great, Great, Great Grandmother Minnie Bindlick, who was Pennsylvania Dutch. She used to make these cookies for large family and church gatherings. As you can see from the amounts, it makes MANY cookies. Please note the amount of cookies this recipe produces is estimated. I took a good guess, as I haven't tried it yet. Perhaps someone will try this recipe and let me know.

Provided by MarthaStewartWanabe

Categories     Drop Cookies

Time 38m

Yield 10-12 dozen

Number Of Ingredients 13

3 lbs granulated sugar
2 lbs brown sugar
2 1/2 cups shortening
12 eggs
1 quart milk
1 tablespoon cinnamon, ground
2 lbs raisins, ground
2 lbs walnuts, ground
6 lbs flour
2 tablespoons baking soda
2 tablespoons baking powder
2 tablespoons vanilla extract (or 2 tbs. grated orange peel)
1 teaspoon salt

Steps:

  • In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
  • Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
  • Grind raisins and nuts (for you modern-day cooks, use food processor) and add to sifted flour mixture.
  • Add vanilla or orange peel and mix well.
  • Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
  • Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.

Nutrition Facts : Calories 3339.7, Fat 123, SaturatedFat 22.9, Cholesterol 267.5, Sodium 1386.8, Carbohydrate 523.3, Fiber 17.2, Sugar 281.1, Protein 55.5

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